The Iberian acorn-fed "cular" salchichón is another delicious Spanish sausage renowned for its flavor and quality. Like other Iberian products, it is made from Iberian pigs raised in meadows and primarily fed on acorns during the fattening period.
The term "cular" refers to the type of casing used, which is the larger and wider natural intestine. This allows for a thicker salchichón with a firmer texture.
For its production, the finest cuts of lean and fat meat from the Iberian pig are selected, seasoned with salt and spices such as pepper, nutmeg, garlic, and other seasonings according to each producer's traditional recipe.
Once stuffed into the cular casing, the salchichón undergoes a slow and controlled curing process, during which its characteristic flavor develops, and it gradually dries. This process can last several weeks or months, depending on the producer and type of salchichón.
Iberian acorn-fed "cular" salchichón is typically consumed in thin slices as an appetizer, in sandwiches, as an ingredient in dishes, or simply as part of a charcuterie board. Its intense flavor and firm texture make it a culinary delight enjoyed on any occasion.
FEATURES:
Breed: Iberian from Iberian pigs, origin Extremadura.
Label: Red and white string. "Ibérico del Brillante" Bellota Cular Salchichón.
Casing: Natural.
Curing: 4-6 months.
Weights: 0.8 – 1.2 kg.
Packaging: Vacuum-sealed piece. Single-unit printed cardboard box.
INGREDIENTS:
Iberian acorn-fed pork loin, salt, nutmeg, ground and whole pepper, stabilizer E.340, antioxidant E-331, preservatives E-250, E-252, dextrin, dextrose, lactose, and gluten.
NUTRITIONAL VALUE:
Average value per 100 g of product.
ENERGY VALUE: 441 kcal
PROTEIN: 26.9 g
CARBOHYDRATES: 1.6 g
FATS: 36.3 g
he acorn-fed Iberian morcón is a traditional Extremaduran sausage made from high-quality Iberian pork, specifically from the neck and jowl of the animal. Like other acorn-fed Iberian products, it stands out for the diet of the pigs during the montanera season, where they primarily feed on acorns and natural pastures in the dehesas.
The production of Iberian morcón involves a process similar to other sausages but differs in that it uses a thicker natural casing, known as "cular casing," which gives it its characteristic shape and size. The meat is seasoned with salt, paprika, garlic, and other aromatic herbs.
Once stuffed, the morcón undergoes a slow and controlled curing process, which can last several months. During this time, the meat gradually dries and develops its distinctive flavor and aroma. The result is a sausage with a firm texture and intense flavor, perfectly balancing lean meat and infiltrated fat.
Acorn-fed Iberian morcón is typically consumed in thin slices as an appetizer, accompanied by fine red wine or craft beer. It can also be enjoyed in sandwiches, tapas, or as part of a charcuterie board. Its unique flavor and mild spiciness make it a highly appreciated choice for lovers of Spanish gastronomy.
FEATURES:
Breed: Iberian from Iberian pigs, origin Extremadura.
Label: Red cord. "Ibérico del Brillante" Bellota Morcón.
Casing: Natural.
Curing: 4-6 months.
Weights: 0.8 – 1.2 kg.
Packaging: Vacuum-packed piece. Single-unit printed cardboard box.
INGREDIENTS:
Acorn-fed Iberian pork loin, salt, paprika, spices, stabilizer E.340, antioxidant E-331, preservatives E-250, E-252, dextrin, dextrose, lactose, and gluten.
NUTRITIONAL VALUE:
Average value per 100 g of product.
ENERGY VALUE: 441 kcal
PROTEINS: 19 g
CARBOHYDRATES: 0.2 g
FATS: 39 g
